E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pasta Bolognese Lodge Cast Iron | September 23, 2024 Level Beginner Prep Time 30 minutes Cook Time 1.5-3.5 hours Serves 4-6 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients 1 lb. ground beef 1 lb. ground pork 2 tablespoons olive oil 1 sprig rosemary 1 teaspoon salt 1 teaspoon pepper 1 large yellow onion, small dice 2 large carrots, small dice 4 medium celery, small dice 6 cloves garlic 1 (28 once) can San Marzano tomatoes 1 tablespoon tomato paste ½ cup Pinot Noir 2 teaspoons sugar 1 bay leaf ½ cup milk 3 tablespoons fresh basil, roughly chopped ¼ cup grated parmesan cheese 1 pound pasta Extra basil and parmesan for serving Directions Preheat a 6 quart dutch oven over medium heat with 2 tablespoons olive oil. Brown the beef and pork mixture with 1 sprig of rosemary and 2 teaspoons salt and pepper for 5 to 7 minutes. Add garlic, celery, onion, and carrots and cook for 10 to 12 minutes. Add San Marzano tomatoes, tomato paste, wine, sugar, and bay leaf, then stir and bring to a light boil. Cover with a lid and simmer for 1 to 3 hours. The longer it simmers, the more the flavors of the sauce will develop. Taste and adjust seasonings. Remove the rosemary sprig and bay leaf, then add your milk and combine. Cook pasta according to package directions. Drain, reserving a little pasta water. Add pasta water as needed until the sauce reaches your preferred consistency. Add the pasta to the dutch oven. Serve tossed in sauce and garnished with parmesan and basil. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Persian Crispy Rice View recipe Mulled Apple Cider View recipe Grilled Peppadew Shrimp Skewers View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pasta Bolognese Lodge Cast Iron | September 23, 2024 Level Beginner Prep Time 30 minutes Cook Time 1.5-3.5 hours Serves 4-6 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients 1 lb. ground beef 1 lb. ground pork 2 tablespoons olive oil 1 sprig rosemary 1 teaspoon salt 1 teaspoon pepper 1 large yellow onion, small dice 2 large carrots, small dice 4 medium celery, small dice 6 cloves garlic 1 (28 once) can San Marzano tomatoes 1 tablespoon tomato paste ½ cup Pinot Noir 2 teaspoons sugar 1 bay leaf ½ cup milk 3 tablespoons fresh basil, roughly chopped ¼ cup grated parmesan cheese 1 pound pasta Extra basil and parmesan for serving Directions Preheat a 6 quart dutch oven over medium heat with 2 tablespoons olive oil. Brown the beef and pork mixture with 1 sprig of rosemary and 2 teaspoons salt and pepper for 5 to 7 minutes. Add garlic, celery, onion, and carrots and cook for 10 to 12 minutes. Add San Marzano tomatoes, tomato paste, wine, sugar, and bay leaf, then stir and bring to a light boil. Cover with a lid and simmer for 1 to 3 hours. The longer it simmers, the more the flavors of the sauce will develop. Taste and adjust seasonings. Remove the rosemary sprig and bay leaf, then add your milk and combine. Cook pasta according to package directions. Drain, reserving a little pasta water. Add pasta water as needed until the sauce reaches your preferred consistency. Add the pasta to the dutch oven. Serve tossed in sauce and garnished with parmesan and basil. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Persian Crispy Rice View recipe Mulled Apple Cider View recipe Grilled Peppadew Shrimp Skewers View recipe
